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Smooth polenta topped with a slow-simmered meat ragù is northern Italian comfort at its best. This high protein mediterranean family meal is hearty, satisfying, and freezer-friendly.
Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add chopped onion, celery, and carrot. Sauté until softened but not browned, about 6 minutes.
Add garlic and ground beef to the pot, increase heat slightly, and cook, breaking up beef until browned, about 7 minutes.
Stir in crushed tomatoes, oregano, 1 tsp salt, 1/4 tsp pepper. Reduce heat to low, cover partially, and let the ragù simmer gently for at least 60 minutes, stirring occasionally to prevent sticking.
Meanwhile, bring water and milk to a gentle boil in a large saucepan. Gradually whisk in the cornmeal. Lower heat to medium-low and cook, stirring constantly with a wooden spoon, until thick and smooth, about 20-25 minutes.
Stir in butter, remaining 1/2 tsp salt, 1/4 tsp pepper, and Parmesan cheese into the polenta. Keep warm over the lowest possible heat, stirring occasionally and adding a splash of water if needed for creaminess.
To serve, spoon a mound of creamy polenta onto each plate. Top generously with the hot ragù and an extra sprinkle of Parmesan and a drizzle of olive oil.
